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Beijing-style lamb with dipping sauce
- Prep time:
- 15 mins
- Cook time:
- 1 hrs 15 mins
- Serves:
- 2-4
Gary Rhodes makes an unusual twice-cooked lamb dish from the Northern region of China
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Ingredients
For the dipping sauce
- 30ml light Soy sauce
- 20 ml Mirin, (Japanese rice vinegar)
- 1 tsp Sesame oil
- 1 large clove Garlic, finely chopped
- 1 tbsp chopped Coriander
- 1 tsp caster sugar
For the lamb
- ½ leg of Lamb, about 500g, boneless
- 200g red Radishes, roughly chopped
- 1 large Spring onion, chopped
- 4cm Ginger, finely chopped
- 1 tsp Cumin seeds
- 4cm cinnamon sticks
- 3 Star anise
- 2 tsp Szechuan peppercorns
- 3 tsp Sugar
- 30ml Chinese cooking wine
- 50g cornflour
- vegetable oil, for shallow frying
- chopped Coriander
Method
1. First make the dipping sauce as it tastes better if it’s given a chance for the flavours to meld. Combine the soy sauce with the vinegar, oil, garlic, coriander and sugar. It should taste pleasantly sweet and tangy. Adjust any quantities to suit your taste.2. Bring a large pan of water to a boil and add the lamb. Turn down the heat and simmer for 5 minutes before removing the meat from the pan and washing it with warm running water.
3. Return the lamb to the rinsed out pan and add the radishes, spring onion, ginger, cumin seeds, cinnamon, star anise, peppercorns, sugar, and wine. Cover with cold water and simmer in a covered pan until tender – about 1 hour.
4. Take the lamb out of its cooking liquid and leave to cool before carving into 1cm slices. Dust each piece of lamb with cornflour and shake off any excess.
5. Heat a generous layer of oil at the bottom of a wok and stir-fry the lamb slices, in batches, until golden. Each lot should take about 3-5 minutes to cook. Drain on absorbent paper, scatter with chopped coriander and serve with the dipping sauce.
Image: jeancazals.net
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Latest Comment
This looks very tasty...mmmmm...This site has introduced me to a lot more 'exotic' recipes to make,bake and order from restaurant menus!! It's a refreshing change from the rice,pasta (and the dreaded tomato sauce dishes....)that seem to dominate!!
This recipe is absolutely wonderful and you can keep the cooking liquid to use one more time